Tahini Kale Salad With Dates And Almonds

• 1 bunch kale, chard, or spinach
• 1 tablespoon tahini
• 1 teaspoon honey
• 1 teaspoon lime or lemon juice
• 1/4 teaspoon sriracha
• 1/4 teaspoon toasted sesame oil
• 1 tablespoon olive oil
• 1 teaspoon water
• 1/4 cup sliced almonds
• 2 to 3 medjool dates, pitted, sliced
• 1 green onion, sliced
• Salt and freshly cracked pepper

1. Remove stems from greens, lay in a flat pile, and roll up tightly. Slice crosswise into very thin strips.
2. Whisk tahini, honey, juice, sriracha, and oils until smooth. It will be quite thick. Add water a bit at a time until it is smooth and creamy, but not too runny. Toss greens, almonds, dates, and green onions* with dressing. Season with a pinch of salt and some cracked pepper.
3. *I often will rinse green onions to reduce the bite when served raw.

chard, tahini, honey, lime, sriracha, sesame oil, olive oil, water, almonds, dates, green onion, salt

Taken from food52.com/recipes/26222-tahini-kale-salad-with-dates-and-almonds (may not work)